Italian Riboletta Soup

    (17)
    1 hour 40 mins

    Riboletta, roughly translated in Italian, means re-boiled minestrone soup with bread slices in it. You could add your own diced cooked meat to it if you like.


    19 people made this

    Ingredients
    Serves: 8 

    • 2 tablespoons (30ml) olive oil
    • 1 medium yellow onion, chopped
    • 2 tablespoons minced garlic
    • 2 stalks celery, chopped
    • 1 medium carrot, chopped
    • 1 bay leaf
    • 1/4 cup chopped parsley
    • 4 cups (1litre) chicken broth
    • 1 cup (250ml) water
    • 2 (500ml) cans stewed tomatoes
    • 1 teaspoon dried thyme
    • 3 cups (300g) shredded cabbage
    • 1 medium potato, peeled and diced
    • 2 1/2 cups (400g) cooked white beans
    • 6 slices French or Italian-style bread
    • 1/2 cup (40g) grated Parmesan cheese

    Directions
    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.
    2. Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato, and cooked beans. Bring to a simmer and cook for about 40 minutes, or until beans are tender. Season with salt and pepper to taste.
    3. Preheat oven to 175 degrees C (350 degrees F). In a 4 litre casserole dish, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread. Top with remaining 1/3 of soup.
    4. Sprinkle with Parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.

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    Reviews and ratings
    Global ratings:
    (17)

    Reviews in English (14)

    by
    17

    I was very excited to find a recipe for ribollita after having some in Florence. This recipe made a yummy soup! However, the estimated prep time of 30 min for me was a little short - it took me closer to an hour. Maybe I will be more efficient and faster next time. Also, the soup is very thick and I might add some more chicken broth next time.  -  27 Jan 2003  (Review from Allrecipes US | Canada)

    by
    7

    I did not like this. The taste was semi-ok, but with uncooked potatoes, over cooked cabbage, and soggy bread, the texture of the soup ultimately stopped me picking at it and throwing the rest out. Sorry, won't be making again.  -  25 Mar 2008  (Review from Allrecipes US | Canada)

    by
    7

    This was tasty and fairly simple, a great family meal. Nutritous, yummy, and inexpensive to make. Made six very hearty servings with leftovers. I changed the recipe slightly: omitted the celery and fresh parsley (didn't have it), used half small head of cabbage, two chopped carrots, and one can great northern beans and one can dark red kidney beans, and added three links hot Italian sausage which I browned with the onions. This is a keeper!  -  28 Dec 2007  (Review from Allrecipes US | Canada)

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